Why is Hing Added in Pickles?
Indian pickles are bundle of aroma,flavours and colours that represent the country's rich culinary heritage. The traditional mix of spices used in pickles increase taste & also plays role in preservation and health benefits. With different spices in kitchen, Hing or asafoetida is also an important spice that adds flavor and nutritional value to the traditional Indian pickles. But why use hing in pickles? Let's find out why it is useful and how it transforms simple pickles into mouth-watering delicacies like the one you see here, namely Hing Achar.
What is Hing (Asafoetida)?
Hing, which is extracted from Ferula plant resin, has been a kitchen regular in Indian cooking for hundreds of years. It is known for the pungent smell that it carries in its raw form and fades into a mild fragrance along with an aromatic flavor when added to hot oil. Known as "Food of the Gods" in ancient writings, hing is not only known for its cooking purposes but also for many benefits towards health. The multi-purpose nature of hing has ensured that it has become an integral part of pickles, which include the famous Hing Achar.
Why is Hing used in Pickles?
There are several reasons why hing is the core component of hing achar:
It is also a flavor enhancer, as it gives depth and complexity to pickles; its combination with spices like mustard seeds, fenugreek, or red chilli powder helps blend their intense flavors to an agreeable taste. The very subtle, nimbly lingering flavor that hing adds accounts for the characteristic taste and aroma of pickles like Hing Achar.
Digestive Aid: Pickles are usually full of oil and spices and can be heavy for digestion. Hing, being carminative in nature, helps benefit in the prevention of indigestion, bloating, and gas so that it is well suited for pickles, balancing the heaviness easy for digestion. Families enjoy Hing Achar both for its flavor and digestive benefits on the system.
Natural Preservative: Hing itself is natural in its antibacterial and antifungal properties. This helps extend the life of hing achar, preserving it for considerable periods. In fact, such preservation is very important when pickles are kept in jars for months together. Hing achar controls the growth of harmful microorganisms, thus keeping your pickles fresh for a long time. Its preservative qualities make it an essential ingredient, especially in traditional Indian pickles kept for years.
Balancing Pungent Aromas: The spices used for pickles, like mustard and fenugreek have strong flavours. Hing achar in the right quantity will balance out those pungent flavors so that the flavor of one spice does not overpower the rest of the ingredients. This is a crucial balancing required in Pickles like Hing Achar where a slight tang of hing is necessary in unifying all the other ingredients.
Regional Variations of Hing achar
While the way the usage of hing achar differs from one region of India to another region, South India, for example, has it in hot Avakaya pickle; it provides an essential flavor. In Gujarat, they temper it to sweeten the otherwise pungent flavor of the hing used in Hing Achar. In Rajasthan, where pickles are hot and spicy, it tempers the hotness, thereby making the pickle that much easier to consume.
Conclusion: The Quintessential Role of Hing in Indian Pickles
Hing achar is not some other spice of the Indian pickle, rather a critical part that enhances the taste but also facilitates its digestion and gives longevity to the pickle. No matter whether it's for adjusting the strength of the spices or giving the pickle a unique fragrance, nothing else can substitute hing achar. The next time you have a spoonful of your favorite Hing Achar, you'll surely remember that it is the hing achar that makes it, in reality, special, adding that tradition and taste to each bite.
